Tevin Grammer

My crunch rips that I made

Chef’s Buttermilk Fried Chicken 🔥

1-2 lbs Chicken pieces (Wings, Legs, Thighs, or Breasts)
1 C Buttermilk
2 C Self rising Or All-purpose Flour
1 T Cornstarch
1 T Salt
¼ teaspoon Garlic Salt
¼ teaspoon Pepper
¼ teaspoon Cayenne Pepper (optional)
⅛ tsp Paprika
Enough oil to fry (Use Canola or Peanut)

Recipe:

1. Heat oil to 350°. This is extremely important!

2. Season chicken with HALF of your Salt, pepper & garlic powder. Immediately soak chicken in a large bowl of your buttermilk for 5 minutes.

3. Season flour and cornstarch with remaining seasonings in a brown paper bag. Shake bag. (FOR EXTRA CRISPY, pour 2 T buttermilk into flour mixture and form clumps with your hands)

4. Add chicken to bag and shake well to coat each chicken piece in your seasoned flour/cornstarch.

5. Remove chicken from bag and let sit out for 5 minutes to allow coating to stick.

6. Gently fry in Canola or Peanut Oil for 10-15 mins (depending on size) or until cooked through. DO NOT OVERCROWD THE PAN OR DEEP FRYER!!! Flip constantly til done. When done, drain on paper towel or brown paper bag. Serve immediately!

•Toss in your favorite sauce or seasoning

Personal Notes: Tip: Use a cooking thermometer. Oil MUST reach 350 degrees before frying. Use a deep fryer or enough oil to cover a large pot. Use CANOLA AND/OR PEANUT OIL to achieve the right coating.